Description
Cranberry cheesecake brings festive magic to holiday dessert tables with rich cream cheese and tangy seasonal berries. Silky smooth layers create perfect balance between sweet and tart, inviting warm memories of winter gatherings where friends savor each delicious slice.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds cream cheese
- 3 large eggs (at room temperature)
- 1.5 cups sour cream (at room temperature)
- 12 ounces fresh cranberries
Sweeteners and Sugar:
- 1 cup sugar
- 0.5 cup sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
Crust and Binding Ingredients:
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 1 cup water
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch (23-centimeter) springform pan with butter.
- Combine graham cracker crumbs with melted butter until thoroughly mixed, then press the mixture evenly and firmly into the bottom of the prepared pan.
- In a large mixing bowl, beat cream cheese until completely smooth and creamy, gradually incorporating sugar and eggs while periodically scraping down the bowl’s sides to ensure uniform consistency.
- Gently fold in vanilla extract, almond extract, and sour cream, blending these ingredients into the cheesecake batter until well integrated.
- Carefully pour the creamy batter over the prepared graham cracker crust, ensuring an even distribution.
- Place the springform pan inside a larger roasting dish and fill the outer dish halfway with boiling water to create a water bath, which helps prevent surface cracking.
- Bake for 55-60 minutes, watching for a firm yet slightly jiggly center that indicates proper doneness.
- Remove from oven and immediately run a thin knife around the cheesecake’s edges to prevent potential cracking during cooling.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set properly.
- For the cranberry topping, combine granulated sugar and water in a medium saucepan over medium heat, stirring until sugar dissolves completely.
- Add fresh cranberries and cook for 5-7 minutes, gently stirring as they begin to burst and create a vibrant sauce.
- Remove from heat and stir in orange zest, cinnamon, and a pinch of nutmeg for enhanced flavor complexity.
- Allow the cranberry sauce to cool to room temperature, then refrigerate until ready to serve alongside the chilled cheesecake.
- When serving, garnish each slice with a generous spoonful of cranberry sauce and optional whipped cream.
Notes
- Protect your cheesecake from unsightly cracks by placing the springform pan in a water bath during baking, which helps distribute heat evenly and prevents surface splitting.
- Create a silky-smooth cream cheese mixture by beating ingredients at room temperature and scraping down bowl sides consistently to eliminate potential lumps.
- Prevent soggy graham cracker crust by pressing crumbs firmly and evenly, ensuring a solid foundation that holds up against the creamy cheesecake filling.
- Develop deep flavor complexity in cranberry sauce by incorporating citrus zest and warm spices like cinnamon, transforming a simple topping into a vibrant companion.
- Cool cheesecake gradually to maintain its pristine texture, allowing it to rest at room temperature before refrigerating to minimize potential structural changes.
- Elevate presentation by generously topping each slice with homemade cranberry sauce and a dollop of freshly whipped cream for a stunning dessert experience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 339 kcal
- Sugar: 22g
- Sodium: 205mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 76mg